You’ll need a sturdy table for this meatless version of the English pot pie. Golden Yukon potatoes, Portabella mushrooms and Tillamook Vintage White Smoked Extra Sharp Cheddar Cheese give this dish its delicious and hearty, fork-bending qualities.
“Our Portabella Pot Pie is a take on the traditional “Friday Pie” served in England. It’s a meatless creation that is very hearty due to the potatoes and smoked cheese. This pie is great served with a simple salad of dressed greens.” – Andy Paxson of simplethings
3 tablespoons (1.5 oz) olive oil
8 Portabella caps, chopped
1 lb (16 oz) Golden Yukon potatoes, 1/4” dice
1 yellow onion, diced
1-2 cloves garlic, minced
½ teaspoon Tabasco (or other hot sauce)
2 teaspoons soy sauce
¾ cup (6 oz) heavy cream (½ for filling and ¼ to finish off pies)
½ cup (2 oz) Tillamook Vintage White Smoked Extra Sharp Cheddar Cheese, grated
1 tablespoon fresh marjoram, chopped
2 lb (32 oz) your favorite pie dough
1 teaspoon Kosher salt
½ teaspoon black pepper
1 egg, beaten
Prepare the filling
Place 1 tablespoon olive oil in a large sautéed pan and heat until glistening. Add the diced portabella mushrooms and cook for about 4 minutes on a medium-high heat until brown. Add a pinch of salt and pepper once they start to brown. Remove from pan and set aside in a large bowl.
Add 1 tablespoon olive oil to the pan and add the diced potatoes. Cook for about 2 minutes until they are just slightly brown on the outside. They will be undercooked on the inside (but will finish cooking in the pie).
Add the remaining olive oil to the pan and add the onions. Cook until translucent, about 4 minutes. Add the garlic to the pan and cook for about 1 more minute or until the garlic aroma starts coming out.
Add all ingredients previously set aside back into the pan. Add the Tabasco and soy sauce and stir to combine all ingredients. Cook until there is no extra moisture on the bottom of the pan. Add heavy cream and let the mixture come to a boil for a few minutes. Add cheese and take the mixture off the heat. Fold cheese into the mixture. Finally add and marjoram, salt, and pepper and give the mixture another good stir. Transfer the filling to a tray and let cool in the fridge for 30 minutes to an hour (or until completely cool).
Prepare the crusts
Quarter 1 lb of pie dough into four equal parts. Each quarter will be used for a pot pie. Flour your rolling area liberally with flour. Roll each quarter out into a 6 inch circle (1/8” thick). Place in 5” pie tins.
Fill each tin with ½ cup serving of mushroom filling. Put a splash of heavy cream on top of the filling in each pie. With remaining dough, pinch off 4 pieces, 2 ounces per piece. Roll each portion into a small circle and top off your pie. Hand roll, press, or pinch the edges together. Cut a few slits into the top crust.
Place pies in a 425°F oven and cook for 10 minutes. Remove pies from the oven and lower heat to 350°F. Brush pies liberally with beaten egg. Place back into 350°F oven and cook for 10 minutes more. Let pies cool for 10 minutes before indulging. For an extra special pie, top it off with a cheesy béchamel sauce.